Ukrainian Garlic Bread - Pampushky

by Olia Hercules, featured in Mamushka: Recipes From Ukraine & Beyond

Published by Mitchell Beazley

Introduction

The word pampushka can be used to describe a gorgeous plump woman and is one of my favourite words. Pam-poo-shka! These pampushky are traditionally served with red borshch. In Ukraine, we would use regular garlic, so if you can’t find wet (new) garlic don’t worry – it will still be delicious.

As featured in

Mamushka: Recipes From Ukraine & Beyond

Ingredients

Makes: 8 breads

Metric Cups

15 grams fresh yeast or 7g (¼ oz) dried active yeast
1 teaspoon caster sugar
225 millilitres warm water
400 grams strong white flour , plus extra for dusting
8 grams fine sea salt
3 tablespoons sunflower oil , plus extra for oiling
20 grams wet (new) or regular garlic , crushed
½ bunch fresh parsley , finely chopped
1 duck egg (or chicken egg), beaten, to glaze

½ ounce fresh yeast or 7g (¼ oz) dried active yeast
1 teaspoon superfine sugar
7 fluid ounces warm water
13 ounces strong white flour , plus extra for dusting
⅓ ounce fine sea salt
3 tablespoons vegetable oil , plus extra for oiling
¾ ounce wet (new) or regular garlic , crushed
½ bunch fresh parsley , finely chopped
1 duck egg (or chicken egg), beaten, to glaze

Method

Ukrainian Garlic Bread - Pampushky is a guest recipe by Olia Hercules so we are not able to answer questions regarding this recipe

First make a ‘sponge’, which is a type of yeasty starter. Dissolve the yeast and sugar in the measurement water (make sure it’s blood temperature – hot water would kill the yeast!). Add 200g (7oz) of the flour and mix roughly. Cover with clingfilm and leave to prove in the refrigerator overnight.
The next morning, add the rest of the flour and fine sea salt to the starter and knead on a well-floured work surface until the dough is smooth and comes away from your hands easily.
Divide the dough into 8 pieces and shape into round buns. Put them side by side in an oiled round ovenproof dish or a 24cm (9½ inch) round cake tin, cover and let them prove again, this time in a warm place, until doubled in size. They will join together just like hot cross buns do.
Meanwhile, preheat the oven to 220°C/425°F/Gas Mark 7. To make the basting oil, simply stir the crushed garlic through the oil with a small pinch of sea salt and the parsley, then let it infuse.
When the pampushky look plump and ready, brush them generously with some beaten egg to glaze and bake for 20–25 minutes or until they form a glistening golden crust. Take them out and baste them with the garlic oil. Serve immediately.

First make a ‘sponge’, which is a type of yeasty starter. Dissolve the yeast and sugar in the measurement water (make sure it’s blood temperature – hot water would kill the yeast!). Add 200g (7oz) of the flour and mix roughly. Cover with clingfilm and leave to prove in the refrigerator overnight.
The next morning, add the rest of the flour and fine sea salt to the starter and knead on a well-floured work surface until the dough is smooth and comes away from your hands easily.
Divide the dough into 8 pieces and shape into round buns. Put them side by side in an oiled round ovenproof dish or a 24cm (9½ inch) round cake tin, cover and let them prove again, this time in a warm place, until doubled in size. They will join together just like hot cross buns do.
Meanwhile, preheat the oven to 220°C/425°F/Gas Mark 7. To make the basting oil, simply stir the crushed garlic through the oil with a small pinch of sea salt and the parsley, then let it infuse.
When the pampushky look plump and ready, brush them generously with some beaten egg to glaze and bake for 20–25 minutes or until they form a glistening golden crust. Take them out and baste them with the garlic oil. Serve immediately.